Tom kha gai
ChickenThai
Ingredients
- chicken stock
- coconut milk
- galangal paste
- lemongrass stalks
- lime leaves
- chicken thighs
- oyster mushrooms
- birds-eye chillies
- caster sugar
- fish sauce
- lime
- coriander leaves
- rice
Steps
- step 1
- Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
- step 2
- Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
- step 3
- Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.
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